Messages - capozzoli

Take about two pounds of goat meat (bones included) you can seperate the bones from the meat but include some cause they add lots of flavor.

Two tabl spoons of curry powder. (your own ideally) Two large diced onionstwo scallions1/2 teaspoon of salt1/2 teaspoon black pepperTwo scotch bonnet peppers (you can use any hot peppers to substitute) or leave them out if you dont want it hot. two tblspoons of chopped fresh ginger.1 whole head of garlic choppedtwo tble spoons of thyme (preferably fresh) one tblspoon of butter1/2 lb sliced carrot1/2 lb of 1" cubed potatoes.1 can creamed coconut milk.

In a blender or food processor add the onions, ginger, scallions, salt pepper, hot peppers, and heprs. Add some of the coconut milk and blend till smooth.

Cut the goat up into small pieces and rub the blended mixture into the meat. Let it marinade in the fridge over night.

When cooking remove excess marinade from the meat and set aside for later.

Add some butter to a skillet and saute the meat till lightly brown.

Then add the carrots and potatoes to the pan with the marinade and simmer till the meat is tender. About 1 too 1.5 hours

Serve with fried rice and peas, fried plantains and stewed cabbage.

Hey Patriot, I want to see pics of your pazole verde recipe.

I had pazole verde the other day at lunch. Oh man was it good. I went back to the shop and curled up in the corner for a nap.

I would love to hear more about the sausage!!! Have you done any curing or drying?

Made some Greek food tonight. Lamb Soulvaki to be exact. With home made pita bread.

Marinated pounded lamb chunks in a mixture of olive oil , garlic, salt, pepper, oregano, fresh parsley, lemon juice for about 24 hours than grilled them over some lump charcoal.

For the pita bread. first I made a yeast starter with about a tablespoon of yeast and a half cup of milk. The milk is 90 degrees and I also add a pinch of sugar to get the little buggers going.

With about three cups of bread flour in the kitchen Aid I add the yeast starter two eggs and a teaspoon of salt. Mix till a nice semi dry dough forms. then form it into six or eight balls and set them out on a floured board covered with a damp towel to rise.

After it has risen, roll the dough out to the desired width. The dough should be no more than 1/4" thick.

Heat up a large skillet over medium high heat and wipe it with a little cooking oil. Cook the bread on both sides being careful not to burn it. Turn it frequently.

I love Greek food. Its a no nonsense simple less is more type of cooking. Meat and fire, what more do you need?